Creamy Tuscan Chicken Skillet | Paleo & Whole30
Light yet flavorful, this Paleo & Whole30 adaptation of a a gourmet classic is the perfect quick and easy one-pan dish to add to your weeknight rotation!
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Servings: 4
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound chicken breasts sliced into strips
- 2 cups kale chopped
- 1 lemon juice and zest
- 8 ounces white mushrooms sliced
- 1 large onion sliced
- 1 14 ounce can quartered artichoke hearts halved
- ½ cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- 1 cup coconut milk
- ½ cup chicken broth
- 1 tablespoon harissa
- 1 teaspoon Italian seasoning
- 1 tablespoon tapioca starch
- salt and pepper
Instructions
- In a heavy pan, warm 2 tablespoons extra virgin olive oil over medium-high heat until but not smoking. While the oil heats, pat the chicken breasts dry with a paper towel, cut into strips and season generously with salt and pepper.
- Add the seasoned chicken strips to the pan. Cook the chicken for 5 to 7 minutes or until the chicken is evenly browned and almost cooked through. Remove from the pan and set aside. Do not clean the pan.
- While the chicken cooks, prep the veggies and lemon. Cut the kale leaves away from the stem. Rough chop the leaves. Juice and zest the lemon. Slice mushrooms and onion. Rinse artichoke hearts and cut each quarter in half. Rinse sun-dried tomatoes and roughly chop. Mince garlic.
- Over medium heat (in the same pan used for the chicken), heat 1 tablespoon of extra virgin olive oil until hot but not smoking. Add sliced mushrooms and onions to the pan, season with salt and pepper and cook until just softened (2 to 3 minutes). Add the minced garlic to the pan. Cook until fragrant (1 to 2 minutes).
- Add the coconut milk, chicken broth, harissa and Italian seasoning to the pan. Bring to a simmer over medium heat.
- Add the artichokes and sun-dried tomatoes to the pan and simmer for 1 minute. Add the chicken back to the pan along with the tapioca starch. Stir. Continue to simmer for 5 minutes over medium heat.
- Add the chopped kale to the pan, season with salt and pepper, cover, reduce heat and simmer for an additional 5 minutes. Remove from the heat and stir everything together to combine.
- Finish with fresh lemon juice and a sprinkle of lemon zest. Serve immediately.
Notes
- This skillet is great served alongside fresh zucchini noodles, cauliflower rice or even mashed potatoes.
- Store any leftovers in the fridge for up to 4 days.